Soup and Salad: April 11

A woman chooses a soup at Soup and Salad, April 11, 2014

A woman chooses a soup at Soup and Salad, April 11, 2014

The last of the six Soup and Salad dinners this Lent, sponsored by Knights of Columbus Princeton Council 636, was held on Friday, April 11.

Soups being cooked before Soup and Salad, April 11, 2014

Soups being cooked before Soup and Salad, April 11, 2014

The Soup and Salad dinners are held each Friday in Lent (with the exception of Good Friday) in the cafeteria of St. Paul’s School (218 Nassau St., Princeton) at 6 pm, one hour before Stations of the Cross.  Delicious soups made by the Knights, their families, and other parishoners are offered, along with salad, bread and butter, and dessert.  All of the food offered is free from meat, in accordance with the Church’s observance of abstinence on the Fridays of Lent.

Soups available at the April 11 Soup and Salad dinner were cream of vegetable, crab bisque, pasta fagioli, Hungarian cream of mushroom, tomato and roasted red pepper, and vegetarian split pea.  Desserts included cupcakes, cake, and ice cream.

Desserts at Soup and Salad, April 11, 2014

Desserts at Soup and Salad, April 11, 2014

The tradition of Soup and Salad dinners at St. Paul’s has lasted over a decade.  Former Grand Knight (and now Deacon) John Butler began the Soup and Salad dinners.

Parishoners eat their meals at Soup and Salad, April 11, 2014

Parishoners eat their meals at Soup and Salad, April 11, 2014

A married couple enjoying their meal.

A married couple enjoying their meal.

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